nutpod Spinach Pasta!

Today’s lunch is a vegan and gluten free pasta dish!

Here are the ingredients!

· 1 cup of the original nutpods

· 8 ounces (1 package) of Miyokos Creamery dairy free cashew milk mozzarella

· 1 teaspoon of fresh basil- chopped finely

· 1 bag (5 ounces) of fresh spinach

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil- for the pasta water

· 1 package (12 ounces) of 365 gluten free pasta

First, I filled up a large pasta pot with water and added in the salt and olive oil. I covered it, set the heat to high, and once it reached a boil, I added in the pasta and cooked it for 12 minutes.

In my large non-stick skillet, I set the heat to low and added in the nutpods, I added in the spinach and chopped basil and cooked it on medium heat until the spinach shrunk down. I grated all the cheese as I waited for this to happen.

Once the pasta was done, I drained and tossed it with the sauce and stirred it to coat. Then I topped it with the freshly grated cheese and served.